Oxidative Stability Assessment of Acid Oils and Fatty Acid Distillates for Animal NutritionIf you are interested in products related to the research phase in this field, please contact for further inquiries.
In the ever-evolving landscape of animal nutrition, the quest for sustainable, cost-effective, and nutritionally rich feed ingredients remains a top priority. Among the plethora of options available, acid oils (AO) and fatty acid distillates (FAD) have garnered significant attention due to their high energy content and potential health benefits. Derived from the refining processes of edible oils and fats, these byproducts offer a promising alternative to conventional fats in animal diets. This article delves into the intricate details of AO and FAD, exploring their oxidative quality, nutritional value, and potential applications in animal nutrition.
Fig 1. Samples' classification according to the refining process and botanical origin. (Varona E., et al., 2021)Oxidation is a natural process that affects all fats and oils, leading to the formation of primary and secondary oxidation products. Primary oxidation products, such as hydroperoxides, are unstable and can further decompose into secondary oxidation compounds, including aldehydes, ketones, and polymers. These compounds not only reduce the nutritional value of fats but also pose potential health risks to animals when consumed in excess.
A comprehensive study analyzing 92 samples of AO and FAD from the Spanish market revealed significant variability in their oxidative status. Primary oxidation, measured by peroxide value (PV), was found to be low in both AO and FAD, indicating minimal initial oxidation. However, secondary oxidation parameters, such as p-anisidine value (p-AnV) and polymeric compounds (POL), exhibited wide ranges, highlighting the variability in their oxidative stability.
FAD, obtained primarily from physical refining, showed higher p-AnV values compared to AO, suggesting a greater presence of secondary oxidation aldehydes. This can be attributed to the higher temperatures employed during the deodorization step in physical refining, which facilitates the formation and accumulation of these compounds. Conversely, AO, derived from chemical refining, contained higher levels of POL, likely due to the separation and accumulation of these compounds during the neutralization and acidification steps.
The presence of oxidative compounds in feed fats can have detrimental effects on animal health and performance. Oxidized lipids have been shown to impair digestibility, reduce energy utilization, and induce metabolic oxidative stress in animals. Furthermore, the intake of oxidized fats can lead to a decrease in meat quality, characterized by reduced oxidative stability and altered fatty acid composition.
Fatty Acid Composition
The fatty acid (FA) profile of AO and FAD varies significantly depending on their botanical origin and refining process. AO, typically derived from unsaturated oils like soybean and sunflower, are rich in polyunsaturated fatty acids (PUFA), particularly linoleic (C18:2n-6) and linolenic acids (C18:3n-3). These PUFAs are essential for animal growth and development but are also prone to oxidation.
FAD, on the other hand, are often obtained from more saturated fats like palm and coconut oils, resulting in a higher content of saturated fatty acids (SFA) and medium-chain triglycerides (MCT). MCTs are rapidly absorbed and metabolized, providing a quick source of energy for animals.
Tocopherols and Tocotrienols: Natural Antioxidants
In addition to FAs, AO and FAD contain varying amounts of tocopherols (T) and tocotrienols (T3), collectively known as tocols. These compounds act as natural antioxidants, protecting lipids from oxidation and contributing to the overall stability of the feed. The content and composition of tocols in AO and FAD are influenced by the botanical origin of the crude oil, with certain oils like soybean and sunflower being particularly rich in these compounds.
The utilization of AO and FAD in animal nutrition aligns with sustainability goals by reducing waste and conserving resources. These byproducts, which would otherwise be discarded or used for non-food purposes, are given a second life as valuable feed ingredients. This not only minimizes environmental impact but also contributes to a more circular economy.
From an economic standpoint, AO and FAD offer a cost-effective alternative to conventional fats. Their lower prices, coupled with their suitable nutritional performance, make them an attractive option for feed producers looking to optimize production costs without compromising animal health and performance.
If you are interested in our services and products, please contact us for more information.
Reference
This article is for research use only and cannot be used for any clinical purposes.
